Red Wine Spaghetti
Spaghetti ubriachi is rich and creamy, slightly tart, and absolutely addictive.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Italian
Keyword: pasta, red wine
Servings: 2
Calories: 872kcal
- 2 tbsp olive oil plus extra to finish
- 6 cloves garlic finely minced
- 1/4 tsp red pepper flakes or more as desired
- 4 tbsp butter
- 8 oz spaghetti
- 1.5 cups red wine
- 2 tsp soy sauce
- 1/4 cup Parmigiano Reggiano cheese finely grated
Add the olive oil, garlic, chili flakes, and 1 tbsp butter to a large skillet and heat over medium heat. Cook, stirring occasionally until the garlic is soft, but not brown, about 3 minutes.
Add the wine and increase the heat to medium high and bring to a rolling simmer until it starts to reduce.
While the sauce is cooking, cook the pasta 3 minutes shy of al dente. Pull the spaghetti straight from the cooking water using tongs and place it into the reduced wine sauce.
Add the remaining butter and and soy sauce bring to a simmer. Cook, stirring occasionally, until the sauce thickens and the pasta is glossy and well coated.
Remove the pasta from the heat and add the cheese, tossing to melt evenly. If needed, add pasta water 1 tablespoon at a time to help melt the cheese evenly.
Serve topped with freshly cracked pepper and a drizzle of finishing olive oil. Enjoy!
Calories: 872kcal | Carbohydrates: 91.2g | Protein: 19.4g | Fat: 41.1g | Saturated Fat: 18.4g | Cholesterol: 69mg | Sodium: 411mg | Potassium: 421mg | Fiber: 3.9g | Sugar: 3.8g